Insalata di sardine e ceci (Sardine and Chickpea Salad)

Frankantipasti18 Comments

Sardine and Chickpea Salad

One of the most delicious and satisfying antipasti in the Italian repertoire is also one of the simplest: fagioli e tonno, or Bean and Tuna Salad. Well, the other day I was rummaging through my pantry, not really feeling like cooking—yes, it happens even to me sometimes—and found a can … Read More

Tagliata d’agnello (Lamb Tagliata)

Franksecondi piatti, Spring13 Comments

Lamb Tagliata

One of my favorite ways to make steak is called tagliata or, to be more precise, tagliata di manzo. The word ‘tagliato‘ means simply ‘cut’ or ‘sliced’, and manzo means beef. The dish is, quite simply, sliced steak, grilled rare, arranged over a bed of arugula and dressed with olive … Read More

Risotto al radicchio e Saint-André (Risotto with Radicchio and Saint-André Cheese)

Frankprimi piatti, Risotto and Other Rice Dishes12 Comments

Risotto with Radicchio and Saint Andre Cheese

Risotto with Radicchio and Saint André Cheese is a dish that should prove that vegetarian dishes can be perfectly satisfying, even indulgent: a risotto made with vegetable broth, and flavored with a wonderful combination of bitter radicchio with the creamy savor of Saint-André cheese. Ingredients Serves 4-6 500g (1 lb) rice … Read More

Pasta a risotto (Pasta Cooked in the Manner of Risotto)

Frankpasta, snack9 Comments

Pasta a risotto

One of the guilty pleasures that I have never, up to now, revealed to a living soul is my penchant for late-night pasta snacks. But not just any pasta, but pasta  a risotto, or pasta risottata: pastina of the kind usually used for soups, cooked like a risotto, in just enough … Read More

Ham and lentil casserole

Frankpiatti unici, Winter3 Comments

Here’s one answer to the perennial post-Christmas question: what to do with the leftover ham? As we all know, pork and legumes have a natural affinity, so why not pair ham and lentils in this rather loose riff on a cassoulet? First, simmer some lentils—about 100g (4 oz.) per serving—in … Read More

Gratinéed Ox Tongue in Mushroom Cream Sauce

Franksecondi piatti14 Comments

As mentioned recently, veal tongue is a common part of a bollito misto, but tongue is also a wonderful dish all on its own. Although classified as an organ meat, tongue doesn’t taste ‘organ-y’ at all. Rather it tastes like a richest, most unctuous cut of beef you have ever … Read More

Penne ai peperoni e alici (Penne with Peppers and Anchovies)

Frankpasta, primi piatti5 Comments

A quick note on a quick dish: penne with peppers and anchovies, something I made up, on the spur of the moment, to use some of the red bell peppers in the fridge before they went off. I decided to riff off the classic roasted peppers and anchovy antipasto and pair it … Read More